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–+ servings
A stack of Peanut Butter Chocolate Chip Cookies
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5 from 1 vote

Vegan Peanut Butter Chocolate Chip Cookies

Vegan peanut butter chocolate chip cookies are the perfect marriage of flavors. Loaded with lots of peanut butter flavor and tons of chocolate chips, this recipe brings out the best of both flavors.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: All Day
Cuisine: American
Diet:
Servings: 42 cookies
Calories: 221kcal
Author: Ruth Grindeland

Equipment

Ingredients

  • 2 and ½ cups (313g) All-purpose flour
  • 1 teaspoon Baking powder
  • 1 teaspoon Baking soda
  • ½ teaspoon Salt
  • 1 cup (230g; 2 sticks) Unsalted vegan butter
  • 2 cups (500g) Creamy peanut butter
  • ½ cup (150g) Light brown sugar
  • 1 cup (200g) Organic or vegan sugar
  • ⅓ cup + 1 tablespoon (6 tablespoons) Aquafaba
  • 1 and ½ teaspoons Vanilla extract
  • 1 and ½ cups Vegan chocolate chips

Instructions

  • Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper or a silicone mat.
  • In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a large mixing bowl, cream together the vegan butter, peanut butter, brown sugar, and white sugar until light and fluffy. Beat in the aquafaba and vanilla extract until well combined.
  • Add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix, as this will make the cookies tough.
  • Stir in the chocolate chips.
  • Use a cookie scoop or large spoon to scoop the dough into balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
  • Gently press down on each cookie with the palm of your hand to flatten it slightly.
  • Bake the cookies for 20-22 minutes, or until they are golden brown and set.
  • Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

Helpful Hint -
If you have time, chill the cookies after they have been pressed down 30 minutes before baking.  This helps reduce spreading. 
Servings -
The number of servings is based on a small cookie scoop that is equal to 1 tablespoon.  If using a larger cookie scoop, you will have smaller cookies and need to adjust the baking time. 
How to Store Cookies - 
Location Instructions
Counter Store peanut butter cookies in an airtight container on the counter. The cookies will stay fresh for up to three days.
Refrigerator Allow the cookies to cool to room temperature. Place in an airtight container and store in the fridge for up to one week.
Freezing Cookie Dough After making a batch of cookie dough, divide it into equal parts and shape it into balls. Place the dough balls on a baking sheet in the freezer for one hour or until frozen solid. Once frozen, transfer the balls to an airtight container or ziplock bag. Store in the freezer for up to three months.
Freezing Baked Cookies Place the cookies in an airtight container or a freezer bag. Store in the freezer for up to three months. Let warm up to room temperature and reheat if desired.
 

Nutrition

Calories: 221kcal | Carbohydrates: 25g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 150mg | Potassium: 84mg | Fiber: 1g | Sugar: 12g | Vitamin A: 141IU | Calcium: 25mg | Iron: 1mg